Meat is a perishable food that requires proper storage and handling to maximize its shelf life and safety. Many packages of raw meat are stamped with a sell by or use by date to indicate its freshness. However, the actual meaning of these dates and whether meat expires right on that date is more nuanced.
In the opening paragraphs, it’s important to provide quick answers to key questions readers may have:
– Does meat expire on the sell by date? No, meat does not necessarily expire or go bad on the exact sell by date printed on the package. Sell by dates are meant to indicate peak freshness rather than safety.
– How long is meat good for after the sell by date? Meat can typically last 1-3 days past its sell by date if kept at 40°F or below. Ground meat and organ meats have a shorter shelf life of just 1-2 days past the date.
– What is the difference between sell by, use by, and best by dates? Sell by means the store should sell by that date for peak quality. Use by is more of a safety date and indicates when meat could expire. Best by refers to optimal flavor/texture rather than safety.
– Can you freeze meat on the sell by date? Yes, freezing meat on or right before its sell by date is a good way to extend its shelf life for several months. Frozen meat remains safe indefinitely but quality declines over time.
Sell By Dates as Guidelines, Not Expiration Dates
Sell by dates are not meant to indicate the exact moment when meat “expires” and is unsafe to eat. Rather, they serve as useful guidelines for grocers to know how long to display meat for sale.
Once meat is purchased and properly stored at home, its shelf life extends beyond the sell by date. The printed date does not automatically mean the meat will be bad the next day.
With proper refrigeration, fresh cuts of beef, pork, and lamb can typically last 3-5 days past the sell by date before any noticeable decline in quality. Poultry and ground meats have a shorter shelf life of just 1-2 days past the sell by date.
So meat does not necessarily expire right on its sell by date. Those dates indicate peak freshness, after which the quality slowly starts decreasing but remains safe to eat if handled properly.
Factors Affecting Meat’s Shelf Life
Several factors impact how long meat lasts past its sell by date:
– Storage temperature – Meat kept continuously at 40°F or below lasts longer than meat left out at room temperature.
– Handling – Contamination and excessive handling can introduce bacteria and shorten shelf life.
– Packaging – Vacuum-sealed or heavily sealed packages keep meat fresher than loosely wrapped products.
– Fat content – Lower-fat cuts last slightly longer than fattier meats.
– Bone vs boneless – Bone-in meats may remain fresher longer than boneless.
Properly storing meat at optimal temperatures and minimizing contamination are the best ways to maximize shelf life beyond the sell by date.
How to Tell If Meat Is Bad After the Sell By Date
Because sell by dates don’t mark expiration, it can be tricky knowing when meat has become inedible or potentially unsafe to eat. Here are some signs to look for:
Smell – Meat past its prime often takes on an unpleasant odor. Rancid or “off” smells indicate spoilage.
Color – Fresh meat is bright pink or red. As it ages, the color fades to a grayish brown.
Texture – Meat turns slimy and sticky as bacteria grow. Spoiled texture is noticeably different.
Mold – Mold growth, especially colorful or fuzzy mold, is a clear sign meat has spoiled.
Discoloration – Greenish, grayish, or yellowish hues indicate microbial growth.
If meat displays any odd colors, textures, or smells, it is best to play it safe and throw it out. Always rely on your senses, not just the sell by date.
Ground Meat and Organ Meats
Ground meats and organ meats have shorter lifespans than whole cuts of muscle meat.
Ground beef, pork, and poultry only last 1-2 days past their sell by date before rapidly declining in quality. The grinding process exposes more surface area to potential bacteria.
Organ meats like liver, kidneys, and heart also have a shorter shelf life of just 1-2 days past sell by. Their soft textures promote quicker spoilage.
For maximum food safety, it’s best to cook or freeze ground and organ meats within 1-2 days of purchasing. Their shorter shelf lives mean you can’t rely on the sell by dates as much.
The Difference Between Sell By, Use By, and Best By Dates
Knowing the different terminology used on meat packaging can clear up confusion over expiration and sell by dates:
Sell by – This is the most common label seen on raw meat packages. Sell by means the store should sell the product by that date for best quality. The meat still has some shelf life for the consumer after that date, generally 1-5 days.
Use by – This is a bit more of a safety date to indicate when the meat may expire and could make you sick if eaten. Still, meat can often last 1-2 days past use by dates with proper handling.
Best by – Best by dates refer to quality and taste rather than safety. The product may start losing flavor and texture after that date but is not necessarily expired.
Pack date – This refers to when the product was packaged, not sold. Pack dates help grocers know a product’s age.
Sell by is the most common label seen on meat packages. Remember it indicates freshness, not expiration. Use by is more of a safety date, while best by refers to quality.
State-by-State Date Labeling Laws
Date labeling laws differ by state, leading to variation in how meat packages are labeled across the country. Here are a few location-based differences:
– CA, OR – Use by is more common than sell by. Indicates last day of peak quality.
– MA – Sell by is allowed but can be no more than 7 days after packing.
– NY – Most meat cannot be sold after its sell by date.
– PA – Sell by must be packaged within 3 days of slaughter.
– WA – Use by required on all perishable foods.
Check your specific state’s requirements to better understand date labels seen locally. Some states restrict sell by wording or time periods.
Freezing Meat on the Sell By Date
Freezing meat is an excellent way to extend its shelf life far past the sell by date.
According to the USDA Food Safety and Inspection Service (FSIS), frozen meat remains safe indefinitely. However, quality slowly declines over time.
Freezing meat on or right before its sell by date is ideal. It stops bacteria growth and preserves nutrients, color, texture, and flavor. Vacuum sealing prior to freezing adds even more preservation.
Properly frozen meat can last 4-12 months beyond its sell by date depending on the cut:
| Meat | Freezer Life Past Sell By |
|---|---|
| Beef steaks/roasts | 4-12 months |
| Pork chops/roasts | 4-12 months |
| Lamb chops/stews | 6-12 months |
| Ground meats | 3-4 months |
| Poultry | 9-12 months |
For optimal freshness and texture, use frozen meat within the recommended timeframe. Portioning into smaller packages helps prevent freezer burn over time.
Freezing stops the sell by clock. Just remember to safely thaw meat in the fridge when ready to use.
Food Safety with Frozen Meat
While freezing offers extended shelf life, proper food safety is still important:
– Freeze meats before the sell by date expires for best quality.
– Store frozen meat at 0°F or below. Consistent freezing prevents spoilage.
– Thaw meat safely in the refrigerator, never on the counter or in hot water.
– Use thawed meat within 1-2 days for best flavor and texture.
– Do not refreeze thawed meat; cook it or toss if not used in time.
With proper freezing and thawing techniques, meat can stay safe and tasty for many months past its sell by date. Never refreeze thawed meat or leave it at unsafe temperatures.
Storing Meat Safely Post-Purchase
To maximize meat’s shelf life once purchased and brought home:
– Refrigerate meat immediately, within 1 hour of buying. Do not leave packages at room temperature.
– Keep meat stored at 40°F or below. Use your refrigerator’s meat drawer if possible.
– Avoid cross-contaminating meat juices with produce, ready-to-eat foods, etc. Keep meats tightly wrapped.
– Cook or freeze meat preferably within 2 days of purchasing for peak freshness.
– Do not rinse raw meat; this can spread bacteria. Cook to proper internal temperatures.
– Marinate meats in the refrigerator, not on the counter. Discard used marinade instead of reusing it.
Following food safety basics helps meat stay fresher longer after its sell by date. Proper home storage extends shelf life.
Signs Meat Has Spoiled at Home
Monitor stored meat for the following signs of spoilage:
– Off odors, sliminess, stickiness
– Gradual fading of color from red to brown or gray
– Drying out or flaky texture
– Discoloration or sticky mucus on surface
– Mold growth
– Unusual spots or greenish tint
If you notice any such changes in color, smell, or texture, it is safest to discard the meat. Do not taste questionable meat. When in doubt, throw it out.
Frequently Asked Questions
Does cooking meat kill bacteria after it expires?
Cooking does kill some bacteria, but it cannot eliminate toxins released by microbes as meat spoils. Meat that smells bad or looks very old should not be cooked and eaten even if cooked to high temperatures. Always discard expired meat that shows signs of spoilage.
Can you freeze lunchmeat and hot dogs after the sell by date?
Pre-packaged lunchmeats or hot dogs should not be frozen past their sell by date, as the dates account for frozen storage time at factories. For best quality and safety, freeze lunchmeat and hot dogs by the marked sell by dates.
Do whole frozen turkeys expire?
Whole frozen turkeys that remain properly frozen at 0°F do not expire in terms of safety. However, the quality declines after approximately one year due to freezer burn and moisture loss. For peak flavor and texture, cook frozen turkeys within 9-12 months.
Can you eat sliced deli meat after its sell by date?
It is not recommended. Deli meats have a very short shelf life of just 1-2 days past the sell by date. Pre-sliced deli meats are especially prone to bacterial growth. For health safety, only eat sliced deli meats before the marked date.
What is the white stuff that grows on old meat?
White mold or slime on old meat contains bacteria and decomposing tissue. Meat affected in this way has spoiled and should be immediately discarded. The growth indicates the meat was stored too long and has expired.
Conclusion
Sell by dates on meat packages offer general freshness guidelines but do not mark the exact moment meat expires. With proper refrigeration, most meats last 3-5 days beyond sell by. Ground meats and organ meats have a shorter window of just 1-2 days post-sell by date.
Examining the quality and checking for signs of spoilage are better ways than relying on dates alone to determine if meat is safe and tasty to eat. Freezing meat before the sell by date will prolong its shelf life significantly. Following food safety guidelines will keep meat as fresh as possible after bringing it home from the store.
